Spinach Stuffed Shells With Turkey Marinara Recipe

My first attempt at stuffed shells turned out very tasty. There are a lot of veggies in here and you can add more or alter to your liking. Also can use any other type of ground meat (or shredded/cubed chicken) or no meat at all.

How to make it

Sauce

Heat a skillet over medium and add 1/4 cup water. Add ground turkey and season with salt & pepper. Cook, stirring, until browned all over.

Heat butter in a skillet over medium heat. Add mushrooms. Season with salt & pepper. Cook, stirring, until tender & begin to release their own juices.

Pour sauce into a medium-large sauce pan. Using a slotted spoon, add browned turkey and sauteed mushrooms. Bring to a boil, stir, reduce to a simmer. Stir occasionally for about 5 minutes then remove from heat.

Shells

Bring a large pot of salted water to a boil. Drop pasta and move around with tongs or a pasta spoon. Cook for 2 minutes under the time suggested on the box. Stir occasionally to be sure they don't stick to each other or the bottom. Drain & set aside.

In a large casserole or baking dish, spoon half of turkey marinara sauce into bottom. Fill each shell with a spoonful of Ricotta mixture, just enough to fill it but not so it's oozing out. Place into sauce covered casserole. Continue until all shells are filled and in the pan See Photo. Spoon remaining marinara over the shells evenly. Cover and bake for 30 minutes. Remove cover and top with shredded cheese and remaining 1/2 cup Parmesan then return to oven for 3-5 minutes, until cheese is melted. If you'd like to have your cheese slightly browned, place under broiler for about 2 minutes. Let set for a few minutes before serving.